In the fading days of summer, when the air still carries that warm promise of outdoor gatherings, there's no better time to fire up the barbecue and experiment with flavors that turn a simple meal into something legendary. Bib & Tucker Small Batch Bourbon has stepped up with a fresh lineup of bourbon-infused barbecue recipes, spotlighting their Double Char and The Classic Six varieties. These creations come from top culinary talents, including Chef Gabriel Lewis from Fox's MasterChef Seasons 8 and 12, and food influencer Brandon Gouveia, who both bring their expertise to crafting grilled steak dishes that blend the smoky essence of bourbon with hearty cuts of meat.
For guys who appreciate the ritual of grilling—standing over the flames, cold drink in hand, watching the sear develop—these recipes offer a straightforward way to impress without overcomplicating things. Bourbon isn't just for sipping anymore; it's becoming a go-to ingredient for adding depth to backyard feasts. Bib & Tucker's offerings stand out because of their meticulous crafting: The Classic Six spends at least six years aging before a filtration through sugar maple charcoal, resulting in a smooth profile that's ideal for glazes and marinades. Meanwhile, the Double Char brings a bolder, oakier punch that complements robust flavors like citrus and herbs.
Take Chef Gabriel Lewis's approach with his Grilled Steak featuring a The Classic Six Glaze. Lewis, known for his competitive edge on MasterChef, emphasizes how this bourbon elevates a standard ribeye into an unforgettable experience. He points out that the sugar maple filtration in The Classic Six makes it a natural fit for a glaze that's simple yet transformative. The process starts with preparing a compound butter infused with chipotle for a subtle kick, then moves to the main event: thick-cut ribeyes seasoned and grilled to perfection.
To recreate this at home, begin by mixing up the Chipotle Butter. Soften four ounces of unsalted butter and blend it with two to three tablespoons of chipotle paste, a tablespoon of honey, and another of grated Parmesan. This creates a creamy topping with a balance of heat, sweetness, and umami that pairs brilliantly with the steak's char. Set it aside while you heat the grill to a scorching 600 to 700 degrees—hot enough to get that crust without overcooking the inside.
For the steaks themselves, select two to four thick-cut ribeyes, coat them lightly with two to three tablespoons of oil, and rub in your preferred steak seasoning. The glaze comes together in a pot right on the grill: melt four ounces of unsalted butter, stir in half a cup of Bib & Tucker The Classic Six Bourbon, a cup of granulated or brown sugar, and one to two tablespoons of steak seasoning. Let it simmer until it thickens and starts to bubble, infusing the mixture with the bourbon's warm, caramel-like notes.
Once the grill is ready, sear the steaks for about three to four minutes per side, aiming for medium-rare at around 130 degrees internal temperature. In the final minutes, brush on the glaze generously—it caramelizes under the heat, locking in juices and adding a glossy, flavorful sheen. After pulling them off, give the exteriors another sprinkle of seasoning for extra crunch. Lewis swears by this method, noting it's like having your bourbon and eating it too, perfect for those evenings when you want to unwind with something substantial.
Shifting gears to a brighter, more vibrant take, Brandon Gouveia's Citrus Bib & Tucker Bourbon Steak harnesses the Double Char's rich, oaky depth to amplify a marinade that's equal parts tangy and savory. Gouveia describes it as a meeting of bold flavors and a perfect sear, where the bourbon's intensity matches the steak's heartiness. This recipe leans into fresh elements like citrus and herbs, making it a refreshing twist for late-summer grills when you're craving something lighter yet still satisfying.
Start with a single thick-cut ribeye—though you could scale it up for a crowd—and season it with a tablespoon of Maldon sea salt, another of brown sugar, and two teaspoons of black pepper. This dry rub sets the stage for caramelization. The marinade is where the magic happens: whisk together half a cup of soy sauce, a full cup of olive oil, the zest and juice from one lime and one orange, a quarter cup of Bib & Tucker Double Char Bourbon, five minced garlic cloves, two tablespoons of chopped fresh ginger, four tablespoons of chopped fresh rosemary, and another quarter cup of brown sugar. The bourbon's charred undertones mingle with the citrus acidity and herbal freshness, creating a bath that tenderizes and flavors the meat deeply.
Submerge the seasoned steak in this mixture and let it sit—the longer, the better, as the flavors penetrate over time. While it marinates, prepare the Mango Chimichurri, a chunky sauce that adds a tropical pop. Chop half a cup each of cilantro and parsley, dice one ripe mango, finely dice a deseeded Fresno pepper, and mince three garlic cloves. Mix them with a quarter cup each of olive oil and red wine vinegar, then season with salt. Allow it to rest for at least 15 minutes so the ingredients meld into a vibrant, spoonable topping.
When ready to cook, pat the steak dry to ensure a good sear, then crank the grill to high heat. Grill for three to four minutes per side to build that crust, continuing until the internal temp hits 127 degrees for medium-rare. Resting is key—give it five to ten minutes off the heat to let the juices redistribute. Slice it up, drizzle with the chimichurri, and for the ultimate touch, pour a glass of the Double Char alongside. Gouveia insists this pairing completes the experience, turning a meal into a moment worth savoring.
These recipes aren't just about food; they're about reclaiming that end-of-summer vibe, gathering around the grill with buddies or family, and discovering how a splash of quality bourbon can redefine familiar dishes. Bib & Tucker's small-batch approach ensures each bottle delivers consistency and character, making it a reliable choice for experimentation. Whether you're drawn to the straightforward glaze of The Classic Six or the zesty marinade of Double Char, these steak creations prove that bourbon belongs on the plate as much as in the glass.
As the seasons shift, keep these in your arsenal for fall tailgates or impromptu weekends. The beauty lies in their simplicity—minimal fuss, maximum payoff—allowing more time to enjoy the company and the flavors. With influencers like Lewis and Gouveia leading the charge, it's clear that bourbon-infused grilling is here to stay, offering endless ways to make every barbecue memorable.
